I have been making this turkey every Thanksgiving for the last 15 years or so! It always produces a tender, moist meat and flavorful skin, and I can't imagine making turkey any other way. The key is that you must use PURE maple syrup (not pancake syrup) and FRESH pressed apple cider (not apple juice). I usually make the maple herb butter the day before, so it's ready Thanksgiving morning. You can make it up to 2 days ahead, if you like. I also stuff my turkey, but if you don't, just add some chopped onion, celery and carrots to the cavity when roasting.